Ingredients

Directions

Preheat oven to 450°F. Wrap beets in foil, and roast until beets are tender, about 1 hour 15 minutes. Cool slightly.Peel beets and chop coarsely. Whisk vinegar, oil, broth, soy sauce and ginger in small bowl to blend well. Add red onion and half of vinaigrette to beets, tossing to blend. Place spinach in large bowl.Drizzle remaining vinaigrette overtop, toss to coat, and top with beets.

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Member Ratings For This Recipe

This was absolutely delicious. The dressing is extremely flavorful, so even though it doesn't look like much, it is plenty to dress the greens. I used canned beets as a shortcut, and the sweetness of the beets really complemented the sharpness of the dressing. This is a keeper!
- 3/30/10

So yummy. I will definitely make this again! I made two changes because I used what was on hand-I used peanut oil in place of sesame as I was currently out. Secondly I used field green in place of spinach. Thanks so much for the recipe!
- 5/16/11